Dairyless Pumpkin Pie with Almond Crust Recipe

Ingredients:

1/2 teaspoon of nutmeg (ground)
1/2 teaspoon of ginger (ground)
1/4 teaspoon of cloves (ground)
1/8 teaspoon of all-spice (ground)
1 & 1/2 teaspoon of cinnamon (ground)
1 & 3/4 c of pureed pumpkin
3 Tablespoons of kudzu
1/4 c fresh juice of orange
1 c of maple-flavored syrup
12.3 ounces of silken-tofu
Veggie cooking spray
1/4 c of oil (canola)
1 & 1/2 Tbsps of water
4 Tablespoons of maple-flavored syrup
Pinch seasalt
1/2 teaspoon of cinnamon (ground)
1/2 c of finely-ground almonds; roasted
3/4 c of oats (rolled)
3/4 c of whole wheat-flour

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit.

Mix salt, cinnamon, almonds, oats & flour in bowl. Separately combine oil, water & syrup. Add this into dry components & lightly mix, adding more water as necessary.

Spray pie shells w/ cooking spray then press one layer of nut-crust into pan’s sides & bottom.

For the filling: You combine syrup & tofu in processor then puree. Combine kudzu & juice together than add into maple-syrup mixture. You add the spices & pureed pumpkin, blending ’til smoothened.

You pour mixture into prepared crust then bake fro half an hour ’til top sets.

>> Dairyless Pumpkin Pie with Almond Crust Recipe

Fruited Wild Rice Stuffing Recipe

Ingredients:

1/2 c of chopped pecans
1 Tablespoon of vinegar (balsamic)
1/4 c of orange-flavored juice
1 c of breadcrumbs
1/4 teaspoon of rosemary
1/4 teaspoon of cloves
1/4 teaspoon of cardamom
1/2 teaspoon of cinnamon
1/2 c of fresh chunked apples
1/2 c of cranberries (fresh)
1 c of sliced orange wedges
1 celery rib; minced
1/2 c of melted butter
1 c of Lunderburg-Gourmet Brown-rice blend
1/2 c of wild-rice
1/2 c of raisins
1/4 c of cognac

Instructions:

Boil cognac & raisins together. Remove it from the heat then sit about 30 mins. You add wild-rice to two c of salted boiling water then reduce the heat & simmer w/ cover for 50-60 mins.

Add 2 c of boiled water to brown-rice in separate pan. Heat ’til boiling then reduce the heat & simmer w/ cover for approximately 45 mins.

Have butter melted in saucepan then saute the shallots slightly together w/ celery. You add the spices, pranges, apples & cranberries then allow it to cook about 3 mins then add the crumbs.

Combine vinegar & orange-flavored juice. Toss into nuts, raisins & nuts. Have it baked in casserole-dish w/ cover about 50 mins in three hundred twenty-five degrees Fahrenheit oven. Ten minutes before cooking is done, remove cover.

>> Fruited Wild Rice Stuffing Recipe

Cranberry-Apricot Sauce Recipe

Ingredients:

2 medium cloves
1 stick of cinnamon
12 ounces of Sno-Pac cranberries (frozen)
1/4 c of honey
2/3 c of sugar
3/4 c of water
2 tsps of sherry-vinegar
1/4 c of orange-flavored juice
1/2 c of chopped dry apricots

Instructions:

Add sherry & juice into cranberries enough to have them covered. Refrigerate mixture overnight. You combine cloves, cinnamon, sugar & water in saucepan then boil. You add the vinegar, cranberries, honey & apricot-mixture then cook about 10 mins over mid-heat. You remove the pan from the heat then transfer into bowls then cool prior to refrigerating.

>> Cranberry-Apricot Sauce Recipe

Creme Anglaise Recipe

Ingredients:

1/4 c of cream (Horizon Organic)
1.5 c of milk
1/4 c of sugar (Florida Crystals)
1 tsp of vanilla
2 egg yolks (Wild Oats)

Instructions:

Combine milk & cream in saucepan. Heat ’til boiling. You remove it from the heat. Separately combine sugar & eggyolks together in bowl ’til thickened & pale. Whisk warm cream in slowly.

Place custard in bowl then place on top of saucepan that’s set above lightly boiling water. Continuously stir w/ wooden cooking spoon ’til mixture is thickened. Pass through fine-holed sieve onto separate bowl then refrigerate ’til chilled.

>> Creme Anglaise Recipe

Brie with Puff Pastry and Almonds Recipe

Ingredients:

1 beaten egg
10 sliced apples; brushed w/ juice of lemon
1 c of almonds; silvered
A wheel of French-Brie cheese
A box of thawed puff-pastry

Instructions:

Have almonds toasted in pan for 45 mins then set it aside. You laterally slice cheese into half. Sprinkle almonds all over bottom-layer then reassemble.

You unroll puff-pastry dough then roll 2 portions out w/ rolling-pin. You wrap sheets w/ cheese then tuck topmost sheet into bottom, creating a strong seal.

You brush pastry w/ eggwash then place inside your fridge. Chill about 30 mins then transfer into bake sheet then bake for 15 to 20 mins at 400 degrees F ’til golden. Best when served w/ chilled apples.

>> Brie with Puff Pastry and Almonds Recipe

Wild Rice with Roasted Chestnuts & Cranberries Recipe

Ingredients:

Pepper
Salt
1 Tablespoon of vinegar (balsamic)
1 c of dry cranberries
1 teaspoon dry thyme
1 bayleaf
2 garlic cloves; minced finely
1/2 c of carrot; diced
1/2 c of celery; diced
1 c of onion (diced)
2 Tbsps of oil (olive)
2 c of Lunderberg-Gourmet Wild-Rice blend
5 c of veggie stock
2 c of chestnuts

Instructions:

You pierce every chestnut w/ small sharp-edged knife then place them in heated 375 degrees Fahrenheit oven, arranged in single layer on bake sheet. Roast about 25-30 mins then set them aside to completely cool. You peel & chop them coarsely.

You boil the stock in large-sized pot then add rice. You reduce heat then simmer w/ cover. Let it cooked ’til wanted consistency about 40-50 mins then drain off extra liquid.

Have oil heated in pan set over mid-heat. You add carrot, celery & onion then saute for 5-7 mins ’til soft. Add thyme, bayleaf & garlic, continue sauteing for 2 mins more.

Add chestnuts, vinegar, rice & cranberries then cook ’til heated through. Season w/ pepper & salt as desired.8 slices of pineapple
4 boneless skinless chicken breast halves, slightly pounded
1/4 cup vegetable oil
4 cloves garlic
1/2 cup flour
1 cup water
3/4 cup honey
1/2 cup soy sauce
juice of one lime
1 tsp. coconut
pinch of ground red pepper
minced cilantro (optional)
crushed red pepper (optional)

>> Wild Rice with Roasted Chestnuts & Cranberries Recipe

Holiday Cookie Recipes

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